Warm milk until lukewarm and mix with yeast and a pinch of sugar. Let it foam for 5–10 minutes until bubbly and active.
In a large bowl, combine sugar, melted butter, eggs, salt, and cardamom. The mixture should look smooth and fragrant.
Add yeast mixture and gradually mix in flour until a sticky dough forms. It should pull away slightly from the bowl edges.
Knead dough for 6–8 minutes until smooth and elastic. The dough should stretch without tearing easily.
Fold in raisins, candied peel, and currants evenly. The dough will feel slightly heavier but still soft.
Cover and let rise in a warm place until doubled in size, about 2 hours. It should look airy and puffy.
Punch down dough gently and divide into two loaf pans. Shape evenly and smooth the tops.
Let rise again for 45–60 minutes until slightly above pan height. The dough should feel light to touch.
Bake at 350°F (175°C) for 25–30 minutes until golden brown and fragrant. The crust should sound hollow when tapped.
Cool completely on a wire rack before slicing. The crumb should be soft, fluffy, and slightly sweet.
